The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, AR
- 5 cups halved small pattypan squash (about 1-1/4 pounds)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley. Yield: 4 servings.
Originally published as Garlic-Herb Pattypan Squash in Simple & Delicious August/September 2015
Reviews for Garlic-Herb Pattypan Squash
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Reviewed Oct. 17, 2015
"I couldn't find pattypan squash, so I used zucchini and yellow squash. It was wonderful and everyone loved it!"
Reviewed Jul. 20, 2015